Lamb and Herb Soup

Name: Lamb and Herb Soup
Cuisine: Indian
Ingredients: 400 g (14 oz) lamb cubed; 175 g (6 oz) canned chickpeas drained and rinsed; pinch saffron strands; 1 tbsp mint finely chopped; 1 tsp dried lime powder or the juice of 1 lemon or 2 limes; 1 tsp dried lime powder or the juice of 1 lemon or 2 limes; 1 tsp dried lime powder or the juice of 1 lemon or 2 limes; 6-8 cloves; 4 x 5 cm (2 inch) cinnamon sticks; 1 tbsp fresh parsley finely chopped; 115 g (4 oz) spring onions finely chopped; 3-4 garlic cloves quartered; 5 cm (2 inch) piece fresh ginger cut into julienne strips; ½ tsp whole black peppercorns; 10 whole cardamoms; 175 g (6 oz) canned pinto beans drained and rinsed (optional); salt and freshly ground black pepper; salt and freshly ground black pepper; 1 small onion coarsely chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

A wholesome soup, wonderful on a chilly winter’s day. It has most of the vitamins that help ward off colds Both adults and children will enjoy the subtle flavours on offer. We use leg of lamb and include the bone, which makes a rich stock. You may find it easier to use boneless, cubed lamb.

Ingredients

400 g (14 oz) lamb cubed
pinch saffron strands

Asia
India
Soup
Gluten-free
Winter

Method

Put the meat in a wide casserole or large lidded pan, along with 2 litres (3½ pints) water, and bring to the boil, removing any scum that comes to the surface. Reduce to simmer, add the bouquet garni and a